Spicy Shatkora Stir-Fry

Ingredients

In this adaptation, we have replaced the traditional Thai ingredients with Sylheti flavors. The key difference lies in the use of shatkora, a citrus fruit commonly found in Sylheti cuisine, which adds a unique tanginess to the dish. Additionally, we have incorporated Sylheti spices and cooking techniques to create a distinct flavor profile that reflects the essence of Sylheti cuisine. We alse have the original recipe for Phat phrik, so you can check it out.

• 500g (1.1 lb) boneless chicken, thinly sliced 500g (1.1 lb) boneless chicken, thinly sliced
• 2 shatkora, peeled and segmented 2 shatkora, peeled and segmented
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 bell peppers, thinly sliced 2 bell peppers, thinly sliced
• 3 green chilies, sliced 3 green chilies, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the sliced onions and sauté until they turn golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
4. 4.
   Add the sliced chicken to the pan and cook until it is no longer pink.
5. 5.
   Add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt to the pan. Mix well to coat the chicken evenly with the spices.
6. 6.
   Add the sliced bell peppers and green chilies to the pan and stir-fry for a few minutes until they are slightly tender.
7. 7.
   Gently add the shatkora segments to the pan and cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Shatkora — Make sure to peel and segment the shatkora carefully, removing any seeds or pith. The tangy flavor of shatkora is essential to this dish, so ensure you use ripe and flavorful fruit.

Tips & Tricks

• For an extra kick of heat, add more green chilies to suit your taste.
• Adjust the spice levels by increasing or decreasing the amount of red chili powder.
• Serve the stir-fry with a squeeze of fresh lemon juice for an added burst of citrus flavor.
• Experiment with different vegetables such as broccoli or mushrooms to add variety to the dish.
• If shatkora is not available, you can substitute it with lime or lemon zest to achieve a similar tangy flavor.

Serving advice

Serve the Spicy Shatkora Stir-Fry hot with steamed rice or naan bread. The tangy and spicy flavors of the dish pair perfectly with the mildness of rice or the softness of naan.

Presentation advice

Garnish the stir-fry with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a vibrant dish to highlight the vibrant flavors of the Sylheti cuisine.